A U MAIN cheese making kit brings together the instruments, ingredients, and instructions to make delicious fresh cheeses in your kitchenstarting from 30 minutes. All that's missing is the milk to make your cheeses (or nuts, seeds, pea or soy beverage for the vegan alternative).

All orders will be shipped once a week on Fridays during our vacation time. Thanks for tour understanding and support!

Shipping is free in Canada for orders over $84.99 + tx. (after discounts).

Shipping costs are calculated automatically at checkout before finalizing your purchase based on the weight and size of the package of your order by the shipping companies available for your region. We work hard to offer you the lowest negotiated fees, reasonable delivery times and eco-friendly options, when available.

If you use “Shop”, you will need to click on the “shipping method” tab to choose the correct delivery option.

Your order will be processed within a timeframe of 1 business day, after which the shipping company will take from 1 day (local scale) to 7 days (national destination in the regions farthest from major cities) to deliver your order.

These deadlines are not guaranteed. Weather conditions, sales volumes and other circumstances may affect processing times and delivery times of your order.

We work with several delivery companies such as: Canada Post, GLS, UPS, Purolator, Chasseurs Courrier*, etc.

*This companie offer zero-carbon shipping services for certain regions.

For the United States and Europe, we recommend our " 6 Cheeses" and "Mozzarella and Paneer" kits, as their weight, size and contents make them ideal to be shipped with Canada Post's Small Packet service in 6 to 10 business days at a reasonable cost.

Contact us at info@u-main.ca or by messenger on our Facebook page: www.facebook.com/umainkits . We will respond to you within 12 to 48 hours.

Bacterial cultures should be refrigerated or frozen upon receipt of you order to prolong their life up to 2 years. They can spend a few days at room temperature without being affected. They will not become harmful for human health if not refrigerated, they will only become inactive after a certain time, which is sad.

Our cheese making kits have a shelf life of approximately 18 months.

After this date has passed, the kit and its ingredients can still be used, but the bacterial cultures, calcium chloride and vegetarian rennet will gradually lose their effectiveness. They will not become harmful for human health, they will only become inactive after a certain time, which is sad.

Do you want to buy back ingredients? Go here:https://www.u-main.ca/collections/ingredients

Although making cheese yields better results using less processed milk, we've developed our recipes from the easiest-to-find milk (pasteurized, microfiltered, and homogenized), which you can buy at the grocery store or convenience store. quite simply.

Of course, you can also use pasteurized and non-homogenized milk for better results.

We recommend using cow's milk containing 3.25% or 3.8% fat because the fat gives flavor and contributes to the creaminess of the cheese. However, it is also possible to make your cheese with less fat milk, the production will work and the result will still be tasty.

Here are some milk brands we recommend based on the type of cheese being made:

• For Mozzarella, Cheese Curds, Halloumi, Feta and Greek Yogurt cheeses we recommend: Natrel, Lactantia, Nutrilait, Nutrinor, Ferme Vallé Verte, Chagnon.
  For a better texture, avoid using Québon brand milk to make mozzarella.


• Ricotta, Queso Blanco, Paneer and Fromage Frais cheeses we recommend: Natrel, Québon, Nutrilait, Nutrinor, Vallée Verte, Chagnon, Sealtest.
  Avoid using Lactantia brand milk for making these cheeses as the milk will not curdle well.

It is possible to use sheep's or goat's milk for the production of Queso Blanco and Feta cheeses. These recipes give good results.

Do not make cheese from UHT milk. It is a milk that has been pasteurized at Ultra High Temperature. The milk is too spoiled for the curd to hold. You can often find UHT milk at room temperature in the supermarket (the Grand-Pré brand is an example).

For making cheese from raw milk, lactose-free cheeses or vegan cheeses, see below.

One recipe will give you around 500g of cheese. For the production of this cheese, you will need 4L of milk.

The remaining whey can be used in a multitude of ways to avoid food waste. See down there.

Our website contains a multitude of suggestions and recipes for using whey.

We invite you to start with this article on 10 uses for whey

Find here several recipes to make with whey

Yes, you can use our kits to make cheese with raw milk.

Here are some tips for making from raw milk.

Yes, with our 3 Cheese Vegan Kit, you can use soy beverage, pea beverage, almonds, sunflower seeds, white beans, or raw cashews.

With our other kits including the making of ricotta, you can also make ricotta based on soy beverage or peas.

To make vegan ricotta, use a soy or pea beverage that is not UHT (not pasteurized at Ultra High Temperature). This information is indicated on the product. Additional hint: prefer brands that are sold refrigerated at the grocery store.

Yes, our Lactose-Free 4 Cheese Kit has been developed specifically for production from lactose-free cow's milk.

We recommend the use of Natrel brand lactose-free milk for making ricotta, queso blanco and paneer.

We recommend using Lactantia or Natrel brand lactose-free milk for making mozzarella.

Prefer the use of milk containing 3.25%. However, the manufacturing will still work with milk containing less fat.

All the ingredients and instruments offered in our cheese making kits are also for sale on our online store.

Go here for the ingredients .

Go here for the instruments.

Email us at:

contact@u-main.ca

Be sure to watch our video on how to make ricotta.

Here are some additional tips:

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - What type of milk do you recommend?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

Be sure to watch our very detailed video on how to make mozzarella.

Next, here is an additional detailed help page for making mozzarella.

Be sure to watch our video on making queso blanco .

Here are some additional tips:

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - What type of milk do you recommend?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - What type of milk do you recommend?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

6 - If your cheese was not firm enough:

• In step 8, make sure the fabric creates tension on the cheese
• Add a heavier weight (your painted 2L of milk filled with water for example).

Since the mozzarella recipe and the burrata recipe are very similar, start by consulting the additional help for mozzarella above.

Then, here are some additional tips:

In steps 5 and 6, it is possible to work more slowly using a bowl and hot water. Here's how:

Over a small bowl, place plastic wrap or a sheet of parchment paper. This will prevent the cheese from sticking.

Stretching 1 ball at a time, place the stretched cheese over the small bowl.

Then add ⅓ of the filling as directed in step 6.

Bring the ends together to close the burrata ball.

Making sure to keep the ball closed, take it in your hands and dip the protruding ends into hot water, then press the ends down.

The heat will allow the union of the extremities to close the ball.

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - What type of milk do you recommend?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

Here is an additional help page for making cheese curds .

As the halloumi recipe resembles that of cheese curds in several aspects, you can also check out the series of videos we have made for making halloumi.

You will find them on our instagram profile , in the series of stories pinned at the top of our profile, entitled "Halloumi".

On our instagram page , find a series of stories pinned at the top of our profile entitled: Halloumi. You will be able to see a series of videos detailing the entire manufacturing process.

Following the viewing of these videos, here are some additional tips:
1 - Prefer 3.25% milk. Your cheese will be tastier and smoother.

2 - If your rennet is refrigerated, temper it 20 minutes before diluting it.

Rennet is temperature sensitive. Make sure it is at room temperature before diluting it in chlorine-free water. This water should also be at room temperature. This will ensure that your rennet is fully active and can do its job in the milk.

3 - During rest periods, turn off the heat and cover. Even if the temperature drops a little, the result will be more conclusive.

4 - Be sure to respect the temperatures indicated in the recipe. Do not exceed 40°C as the cheese will be drier.

5 - Do not cut your curd too small. The more you cut it, the sooner it will release whey and the drier the result will be.

Making mozzarella without lactose is very similar to making mozzarella with lactose, but the amount of rennet is different and it is necessary to add calcium chloride. Also, the final steps for stretching your cheese will be a little different.

We recommend that you start by watching our very detailed video on how to make mozzarella with lactose.

Then here is an additional detailed help page for making mozzarella with lactose .

Be sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

It is normal for your mozzarella to be firmer and shiny than a mozzarella with lactose.

Be sure to watch our video on how to make ricotta .

Here are some additional tips:

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

Be sure to watch our video on making queso blanco .

Here are some additional tips:

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

1 - Be sure to choose a brand of milk recommended for making this cheese (see FAQ - Can I use lactose-free cow's milk?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

6 - If your cheese was not firm enough:

• In step 8, make sure the fabric creates tension on the cheese
• Add a heavier weight (your painted 2L of milk filled with water for example).

Although time-consuming, making feta is quite simple. Here are some additional tips.

1 - You must dissolve ¼ tablet of rennet in ¼ cup of chlorine-free water.

2 - Your rennet must be at room temperature when dissolved. If refrigerated, take it out of the refrigerator 20 minutes before dissolving it. It is a temperature sensitive ingredient.

3 - Use chlorine-free water at room temperature to dissolve the rennet. If the water is too cold, it will prevent the action of the rennet.

4 - Bacterial cultures can be used still frozen.

5 - Be sure to use cheese salt or sea salt without iodine and without an anti-caking agent.

6 - In step 14, it is possible to use a little less salt, but make sure that there is salt on all surfaces. Salt is a preservative and keeps your cheese edible by letting only the good bacteria grow.

7 - If the cheese is too salty after putting it in brine, it is possible to rinse it before eating it.

8 - If you often make feta cheese, you can reuse the same brine for up to 1 year. Just be sure to sterilize all instruments and containers initially.

Making homemade Greek yogurt is very simple and the result is delicious.

Here are some additional tips:

1 - If your milk does not firm up, make sure you have used cow's milk with pasteurized lactose (no UHT milk, no vegetable milk, no lactose-free cow's milk).

2 - In step 5, make sure your yogurt is left near a sufficient heat source. You can also pour lukewarm water (about 35°C) into a cooler and place your container in it.

3 - If the texture of your yogurt is not the same after the first production, let it rest a little longer.

1 - Make sure you choose a suitable type of plant-based drink for making this cheese (see FAQ - CAN I USE A PLANT-BASED DRINK?)

2 - Make sure you don't boil your milk. If your milk boils, the curds will break apart.

3 - Make sure not to overmix. The more you mix, the more the curd will break down and the less cheese you will get.

4 - Mix from time to time, gently and at the bottom of the cauldron, just to prevent the milk from sticking and burning.

5 - Be sure to use a stainless steel or enamel coated cauldron so that the citric acid does not react with the metal.

1 - Use a cauldron covered with non-stick material.

2 - To prevent the cheese from burning, be sure to stir constantly.

1 - To prevent the cheese from burning, be sure to stir constantly.